NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Avocado oil

0.25 cup Fresh orange juice

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Whisk the orange juice, coconut aminos, honey, arrowroot powder, ginger, and garlic in a small bowl to create the glaze.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Season the chicken breast with sea salt and black pepper, then sear in the hot pan until golden and cooked through.

• 4

  Remove the chicken from the pan and add the broccoli, red bell pepper, and snap peas.

• 5

  Stir-fry the vegetables for 3 to 4 minutes until they are crisp-tender and brightly colored.

• 6

  Return the cooked chicken to the pan and pour the orange glaze over the top.

• 7

  Toss everything together for 1 to 2 minutes until the sauce thickens into a glossy coating.

• 8

  Serve the stir-fry immediately over the steamed cauliflower rice for a high-volume, clean meal.